Strip Steak With Pan Sauce, Scalloped Mushrooms, & Hassleback Potatoes

As we all know, Valentine’s Day is right around the corner, and yet, as of now, I am EXTREMELY single. But! This fact (nor a foot of snow) stopped me from planning a romantic, private rooftop dinner for me, myself, and I. Even though I don’t have a Valentine’s date this year (or, well, ever), I can still show you how to make YOUR Valentine’s date a delicious, five-star-steakhouse quality meal.

In this video, I’m showing you how to make a perfectly-cooked pan seared ribeye, a luscious dijon pan sauce, a foolproof hasselback potato method, and an incredibly cool technique to turn trumpet mushrooms into “scallops” for a surf n turf feel.

Once everything was plated, I set up a romantic table on my private roof top and…promptly ate both portions myself.

Strip Steak With Pan Sauce, Scalloped Mushrooms, & Hassleback Potatoes

Calories 1187.96 kcal


For the Compound Butter:

  • 1 stick ½ cup butter (I used plant based)
  • 3 garlic cloves chopped
  • 2 tablespoons chopped fresh herbs such as chives, rosemary and thyme

For the Steaks:

  • 2 tablespoons vegetable oil
  • 2 New York Strip Steaks about 12 ounces each
  • 1 pound trumpet mushrooms
  • Kosher salt and freshly ground black pepper to taste

For the Pan Sauce:

  • 2 shallots minced
  • 2 garlic cloves minced
  • 1 cup chicken stock
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh herbs such as chives or parsley
  • 1 stick 1/2 cup cold butter, cubed (I used plant based)

For the Mushrooms:

  • Reserved mushroom stems
  • Kosher salt and freshly ground black pepper to taste
  • ¼ cup butter I used plant based
  • 4 sprigs of thyme

For the Hasselback Potatoes:

  • 2 Yukon Gold potatoes
  • 2 garlic cloves chopped
  • Olive oil as needed
  • Kosher salt and freshly ground black pepper to taste


For the Compound Butter:

  • In the bowl of a stand mixer fitted with the paddle attachment, add the butter and whip on medium high speed until soft and fluffy, about 1 minute. Add in the garlic and herbs and mix on low until fully incorporated. Set aside.

For the Hasselback Potatoes:

  • Preheat the oven to 400°F.
  • Using a wooden spoon to hold the potato, place each potato in between the spoons and make vertical slits through the length of the potato, being careful not to cut all the way through. Repeat with the other potato.
  • Place the potatoes in a greased baking dish. Brush the top of the potatoes with the oil mixture, and garlic, ensuring it gets in between the slits. Top with salt and pepper.
  • Bake for 40 minutes until the edges are golden brown and the center is fully cooked.

For the Steak:

  • Heat a large cast iron skillet on medium high heat and add vegetable oil. Season the steaks with salt and pepper on both sides. Once the oil is shimmering, add the steaks and sear on each side until golden brown, about 3 minutes per side for medium rare. Remove the steaks from the heat and transfer onto a racked sheet tray and set aside.
  • Prepare the mushrooms. Cut the tops of the mushrooms off and reserve the stems. Slice the tops into quarters and set aside. Then slice the mushroom stems into 2 inch pieces and reserve.
  • In a medium skillet on medium high heat, add the quartered mushrooms and saute until golden brown, about 5 minutes. Reduce the heat to medium and add the shallots, season with salt and pepper and cook until translucent, 4-5 minutes. Add the garlic and cook until fragrant, about 1 minute. Deglaze with stock and reduce on high heat for about 10 minutes, or until the stock has reduced by three quarters. Stir in the Dijon mustard and fresh herbs until combined. Then add in the cubed butter and stir continuously with a spatula until fully combined and emulsified. Set aside in a warm place and reserve for plating.

For the Mushroom Scallops:

  • Prepare the reserved mushroom pieces by cutting a small, cross hatch pattern on the top and bottom of the mushroom stem, ¼ inch into the stem. Season with salt and pepper.
  • Heat a cast iron skillet on medium high heat and add oil. Once shimmering, add the mushrooms and sear until golden brown, 3-4 minutes per side. Add butter and thyme and baste the mushrooms continuously for 15-20 seconds. Remove from the heat.
  • For assembly, slice the steaks ¼-½ inch thick, then top with pan sauce. Add the potatoes to the plate and top with a spoonful of compound butter. Serve the mushroom scallops alongside and enjoy!
Tried this recipe?Tag %eitan% on Instagram!
Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Related Posts